Method

Sieve the flour into a bowl; make a well in the centre crack the eggs into the centre taking care not to get any shell in, stir gently incorporating the flour then add the butter and salt before adding the milk slowly beating with a whisk or wooden spoon until you have a smooth batter.

Strain through a fine sieve and leave to stand in a cool place.

The batter can be made a day in advance and kept in the fridge.

To cook, use a heavy-based pan and rubbed with a little oil and heat until hot then turn down the heat, add 50ml of batter about 2 large tablespoons to the pan and gently swirl the pan so you have an even layer cook for 1-2mins until golden brown then flip or turn over with a spatula and cook the other side. (I find the first one is usually a taster for the cook.)

Stack on a plate and keep warm or chill for later use.